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10-03-2012

Last Activity:

11-03-2014 9:04 AM

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LATEST ACTIVITY

  • Posted in thread: Tannin from fruit juice on 11-03-2014 at 03:04 PM
    No the recipe does not call for tannins. I assumed the tannin in the recipe would come from the
    skins and pulp in primary. If the acid level is adjusted properly, would it be okay to not add
    any tanni...

  • Posted in thread: Tannin from fruit juice on 11-03-2014 at 06:01 AM
    I picked prickly pear cactus fruits and made a simple syrup from them by boiling, pureeing,
    then straining the fruits to get a juice then adding equal parts of sugar. I was not using the
    syrup as much...

  • Posted in thread: Using bucket for secondary? on 01-31-2013 at 04:49 PM
    I'm about to start some of yoopers welches wine recipe but all my carboys are in use. I was
    wondering if it would be alright to use a 5 gallon bucket with an airlock on it for secondary.
    I'm planning ...

  • Posted in thread: Yeast for blackberry on 12-10-2012 at 08:35 PM
    Thanks for all your responses and help! Ill follow the advice and hopefully end with a tasty
    product!

  • Posted in thread: Yeast for blackberry on 12-09-2012 at 09:22 PM
    Happy accident for sure. Okay well the recipe I followed says to ferment blackberries in the
    primary for 4 days with out any sugar at 70-75 degrees. Then after the 4 days, strain onto 3
    lbs of sugar a...

  • Posted in thread: Yeast for blackberry on 12-08-2012 at 06:10 PM
    If it gets above temp range does the yeast die off? Or is it a case of producing off flavors?

  • Posted in thread: Yeast for blackberry on 12-07-2012 at 07:00 AM
    I started a batch of jack Kellers blackberry wine yesterday. I only had lavalin D47 yeast on
    hand and ended up using it. I just read it is recommended for white and rose wines. Do y'all
    think It will ...

  • Posted in thread: Fast fermentation too much? on 10-03-2012 at 07:38 PM
    No that won't hurt. Air is actually good during primary fermentation. It is best to just cover
    with a cloth to prevent big debris from getting in for first 3-7 days

  • Posted in thread: Fast fermentation too much? on 10-03-2012 at 05:23 PM
    I used the redstar Montrachet yeast. I know it wasn't best selection but its what I had and
    figured I'd give it a try. What temperature range do you reccomend? Also, the recipie I
    followed says to lea...

  • Posted in thread: Fast fermentation too much? on 10-03-2012 at 04:21 PM
    Hey guys, First time posting on this forum. I have a strawberry wine fermenting and according
    to the hydrometer, it has fermented to complete dryness in 4 days in the primary. Starting SG
    at 1.080 and...

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